Recipe

Baby Asparagus with Chervil and Lemon Dressing

This recipe is adapted from one by Lena Raab in Cooking with Asparagus, a brilliant title that is no longer in print. Liz used new season’s baby asparagus, combined with freshly picked lemons, freshly picked chervil from her kitchen garden, and award-winning extra virgin olive oil.

Tips

Mini asparagus spears are trimmed thin asparagus spears and are ready to use. If not available, use the top half of 1 bunch of thin asparagus spears and reserve the bottom half of the spears for other recipes.

Use more extra virgin olive oil according to taste.

For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.

For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.